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    Cheese Underground

  • Colby Makes A Comeback with The Robin

    Jeanne Carpenter
    18 Apr 2015 | 7:47 am
    In 2009, Jon Topp of Chesterfield, Missouri, sent me an email and attached a spreadsheet listing dozens of Colby cheeses he had ordered from Midwestern cheesemakers during the past several years, in a quest to find the Colby of his youth. Growing up in the 1960s in central Iowa near a small country store that carried the "absolute best Colby cheese," Jon remembered eating Colby in longhorns, wrapped in cloth and wax.He said he could remember the taste like it was yesterday: mild, deliciously nutty, firm and laced with small holes. Most importantly, like much of the Colby made today, it was…
  • Your Next Future Wisconsin Cheesemaker: Christopher Eckerman

    Jeanne Carpenter
    9 Apr 2015 | 8:35 am
    A University of Wisconsin-Madison student aiming to develop his own brand of sheep milk cheeses is the recipient of the 2015 Beginning Cheesemaker Scholarship from Wisconsin Cheese Originals.A committee of industry leaders selected Christopher Eckerman, Antigo, for the $2,500 annual award. As you know, Wisconsin is the only state to require cheesemakers to be licensed, an 18-month process that involves attendance at five university short courses, 240 hours of apprenticeship under a licensed cheesemaker, and passing a written exam at the Wisconsin Department of Agriculture.Eckerman is a…
  • Marieke Penterman: One Rockin' Mama Cheesemaker

    Jeanne Carpenter
    29 Mar 2015 | 5:27 pm
    There is no doubt that U.S. Champion Cheesemaker Marieke Penterman is absolutely a good cheesemaker. She's got the credentials, awards and aging room full of cheese to prove it. And there's no doubt the girl can dance - anyone who's ever witnessed her moves when winning an award can attest to her prowess on a stage. But above all, and perhaps not as well known, is the fact that Marieke Penterman is an amazing mom and wife. All it takes is a visit to her family's new retail store, cheese plant, dairy barn and milking parlor off Highway 29 in Thorp to confirm that Marieke is indeed a master at…
  • 2015 Willy Street Co-op Cheese Challenge: Cast Your Vote!

    Jeanne Carpenter
    19 Mar 2015 | 11:48 am
    Never mind that the U.S. Cheese Championships are happening today in Milwaukee, or that UW-Madison's own Big 10 basketball player of the year Frank Kaminsky is on the cover of Sports Illustrated, or that spring has sprung in Wisconsin, the real news today revolves around the "Cheese Taste Testing Challenge" dreamt up by the geniuses at Willy Street Co-op in Madison.Behold the ultimate Wisconsin specialty cheese bracket:Inspired by the NCAA basketball tournament, the 2015 Co-op Cheese Challenge sets 32 Wisconsin cheeses against one another to determine the state's big cheese. In even more…
  • American Stinkies in the Spotlight

    Jeanne Carpenter
    22 Feb 2015 | 10:56 am
    American cheesemakers are finally beginning to rival the greatstinky cheeses of Europe.More American cheesemakers than ever before are perfecting the art of crafting stinky cheese. Once a category limited to just smell-my-feet Limburger and German-style smear-ripened Brick, American stinkies are arcing into the realm of the greats: Taleggio, Reblochon, Alsatian Munster. This category of cheese, similar to strong coffee, hoppy beer or aged Scotch, can be an acquired taste. But once you get a taste for this kind of cheese, you'll drive miles to find a good one.Here are five of my American…
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    WordPress Tag: Cheese

  • Breakfast.

    25 Apr 2015 | 5:45 am
    Today i went for ryvita breakfast again. not as bad as first day i ate it. Today i had two mediterranean and two sesame seed ones. the sesame one is very sweet so which i find very nice addition. Ate one sesame with roast chicken and the other with cheese and cucumber, the other two i had a slice of mozzarella and some 39% pesto on. Gotta say it works very well, think that next time i will add some sundried tomatoes on the mozarella for extra taste. to that i had a cup of coffee i made in my cafetiere, i use my breville kettle for this, it makes just enough water for one cup coffee/tea, the…
  • Sweet Potato Chilli Fries

    Mel @ The Creative Fox Den
    25 Apr 2015 | 5:30 am
    Howdy there and happy Saturday! You know that they say about Saturday… It’s all right for fighting and I’ve been waiting such a long time. After all that waiting and fighting you’re going to need some nourishment. You might want to jump to something unhealthy (I usually want to) so here’s a healthier spin on a delicious classic using recipes that we’ve already done. Get the Slow Cooker Chilli recipe here. Get the Actifry Sweet Potato Fries recipe here. Now all you need to do is throw some sweet potato fries onto your plate, spoon some chilli over them and…
  • What's for Dinner - Easy Italian

    25 Apr 2015 | 5:00 am
    Each week, I plan a menu and post it on the refrigerator. I jokingly refer to our kitchen as “The Cafe” and, in fact, include that title on my printed menu. The menu lists five complete meals — which always provides a few left-overs to round out the week. Each day, I ask my husband to select a meal from the menu. Maybe that sounds a bit silly, but I like having him involved in the meal-planning and serving process. I think it’s important to consider nutrition as part of a healthy lifestyle, and letting him choose from a list of suggestions is a sure way to guarantee…
  • Mexican Dishes - Most Used Ingredients

    Unlimited Recipes
    25 Apr 2015 | 3:39 am
    Mexican Dishes: Must Have Ingredients Mexican dishes are really delicious because if its special flavors. Many people are looking for mexican food but making it at home without having the right ingredients preparing mexican dishes can be a hard task. Specialty about Mexican food is its native…
  • Eating My Way Through the Alphabet; Letter Q

    25 Apr 2015 | 3:30 am
    What’s Cooking in Gail’s Kitchen? Quiche Lorraine!  Pie for Breakfast? Or Brunch or a light Dinner?  Without a doubt!  This flaky pastry tart filled with a rich, creamy filling is a classic French staple that boasts tradition in every bite.  QUICHE LORRAINE Pastry: 1 1/3 cup flour Pinch of salt 3 ounces Neufchâtel cheese 1/2 cup butter Sift together flour and salt. Add softened butter and Neufchâtel cheese. Mixture becomes crumbly but eventually forms a single large ball. Set aside for 30 minutes to an hour. Roll out and line a deep 9-10″ pie…
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